Green Goddess Wedge Recipe

Prepare lettuce

Trim any ragged outer leaves from the baby iceberg heads. Slice each head into quarters lengthwise to create 4 wedges per head (you will have 16 wedges if using 4 heads). Keep the cores intact so wedges hold together. Chill wedges in the refrigerator while you make the dressing.

Prepare radish

Thinly slice the watermelon radish into half-moons (use a mandoline if available) and then stack a few slices and cut into matchsticks or small batons for a decorative crunch. Place on a paper towel to remove excess moisture.

Prepare tomatoes & chives

Halve the cherry tomatoes. Finely snip the 2 tbsp of fresh chives; reserve additional chives in the dressing section for the dressing.

Assemble dressing ingredients

In a food processor or blender, combine mayonnaise, Greek yogurt, parsley, dill, tarragon, 3 tbsp chives, lemon juice, olive oil, anchovy fillets (if using), garlic clove, and Dijon mustard.

Blend to smooth

Pulse the mixture until the herbs are fully incorporated and the dressing is smooth. Scrape down the sides as needed. If the dressing is very thick, blend in cold water, 1 tablespoon at a time, until you reach a pourable but still creamy consistency (about 1–2 tbsp).

Season

Taste and season with 1 tsp salt and 1/2 tsp black pepper. Adjust lemon, salt, or water to preferred brightness and thickness. Chill for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead, keep refrigerated).

Dress wedges

Arrange chilled iceberg wedges on a platter or individual plates with the cut side up. Spoon 1 to 2 tablespoons of Green Goddess dressing over each wedge, letting some run down the sides.

Top with vegetables

Scatter watermelon radish matchsticks and halved cherry tomatoes over and around each wedge. Sprinkle the reserved 2 tbsp finely snipped chives across the wedges.

Finish and serve

Drizzle a small amount (about 1 tsp total divided) of extra-virgin olive oil over the plated wedges, finish with a light dusting of coarse sea salt, and add microgreens or small herb sprigs if using for color and texture. Serve immediately so lettuce stays crisp.